A little while ago I introduced you to this gluten free sourdough brand that I stumbled upon. They’re a San Francisco based company that created some authentic sourdough bread that’s gluten free! A small leap for mankind, sure, but a giant leap for the gluten free world. Those at Bread SRSLY sent me a few samples and I’ve had so much fun trying them out in every capacity that I could think of. Check out everything that I had to say about their products here but I thought I’d also share a little sneak peak of what I decided to do with them.
From these tasty, toasted tomato and mozzarella sandwiches on their sourdough sandwich rolls:
To soup in a bread bowl made from a hollowed out half a loaf of bread:
Each creation was just as delightful as the one before, but there’s one in particular that I haven’t shared with you yet that’s a little extra special. One of my all time favorite non-gluten free breakfast items is french toast. I remember for my birthday, my parents would always let each of us choose a restaurant that we’d like to have our birthday dinner at. One restaurant that never failed to appear for at least one of our birthdays during the year was Cracker Barrel, and not for their dinner menu but rather their breakfast selection. If you haven’t been, it’s probably for the best now seeing as though they aren’t very gluten free friendly at all but the days that I spent diving into their heaping plates of amazing french toast, hashbrown casserole, egg sandwiches, and cinnamon apples I look back fondly on and they just sing of family memories.
Much to my dismay, since my gluten days dining at Cracker Barrel I haven’t had the pleasure of tasting the wonderfulness of a french toast breakfast or dinner if you’re like my family and likes a breakfast kind of dinner. Don’t get me wrong, I’ve definitely given gluten free french toast a try, but the fragility and delicateness of gluten free bread just hasn’t held up to it’s construction. Until now that is. Thanks to Bread SRSLY and their gluten free sourdough bread, I’ve tasted french toast again! Nothing will quite meet the family friendly food memories that I have of Cracker Barrel’s finest dishes, like their french toast, but any recreation that won’t give me countless aches and pains I’m more than happy to enjoy in their place! So with Martha Stewart’s help and some twists and tweaks, grab your favorite gluten free sourdough bread and give my Gluten Free Sourdough French Toast a try.
Ingredients:
- 1 loaf gluten free sourdough, staler the better (I like Bread SRLY.)
- 6 large eggs
- 1 1/2 cups milk or light cream
- 2 tbsp pure vanilla extract
- 1/2 tsp ground cinnamon
- a pinch of nutmeg
- a pinch of salt
- 2 tbsp unsalted butter
- pure maple syrup (gluten free) and additional butter for enjoying
Directions:
- Cut 6 to 8, 1-inch slices of a loaf of gluten free sourdough bread and set aside.
- To a medium bowl, whisk together 6 eggs, 1 1/2 cups milk or light cream, 2 tbsp pure vanilla extract, 1/2 tsp ground cinnamon, a pinch of nutmeg, and a pinch of salt.
- Place slices of bread in a single layer in a shallow baking dish large enough to hold slices. I used a 9 x 13 dish that was large enough to fit 6 slices. When the first 6 slices are finished soaking, just add remaining slices to dish or to a smaller dish with the mixture for their soaking.
- Pour egg/milk mixture over the bread and soak for 10 minutes.
- After first 10 minutes, carefully turn slices over and soak an additional 10 minutes until slices are soaked through.
- Heat 2 tbsp butter in a large skillet over medium heat.
- To the warmed skillet, cook 3 slices of bread until golden brown on each side (about 2-3 minutes each side).
- Once all slices of bread have been cooked, serve with melted butter, warmed pure maple syrup, and a little powdered sugar too if you’d like! Another little tip, pair your french toast with some fresh fruit, berries or bananas!
And voila! There you have it, some gluten free french toast courtesy of the perfect gluten free sourdough bread. I love the crispy cinnamon flavored, egg coated crust on the outside and soft and warm inside, all smothered in some amazing pure maple syrup. I have to say, adding the dusting of powdered sugar on top was the icing on the cake for me though. In the past, my french toast was simple, just topping it with syrup, but now, the added decadence is warmly welcomed and very well enjoyed by this mommy. And it makes it so pretty too!
So if you’re in the mood for a little breakfast for dinner or breakfast for breakfast, dig up some sturdy gluten free sourdough and dabble away with this gluten free french toast recipe. I know I’ll definitely be ordering myself some Bread SRSLY’s gluten free sourdough and throwing this together again soon, maybe for a breakfast dinner or maybe for a special holiday breakfast.
Sincerely,
Lindsay
- 1 loaf gluten free sourdough (I like Bread SRLY.)
- 6 large eggs
- 1 1/2 cups milk or light cream
- 2 tbsp pure vanilla extract
- 1/2 tsp ground cinnamon
- a pinch of nutmeg
- a pinch of salt
- 2 tbsp unsalted butter
- pure maple syrup (gluten free) and additional butter for enjoying
- Cut 6 to 8, 1-inch slices of a loaf of gluten free sourdough bread and set aside.
- To a medium bowl, whisk together 6 eggs, 1 1/2 cups milk or light cream, 2 tbsp pure vanilla extract, 1/2 tsp ground cinnamon, a pinch of nutmeg, and a pinch of salt.
- Place slices of bread in a single layer in a shallow baking dish large enough to hold slices. I used a 9 x 13 dish that was large enough to fit 6 slices. When the first 6 slices are finished soaking, just add remaining slices to dish or to a smaller dish with the mixture for their soaking.
- Pour egg/milk mixture over the bread and soak for 10 minutes.
- After first 10 minutes, carefully turn slices over and soak an additional 10 minutes until slices are soaked through.
- Heat 2 tbsp butter in a large skillet over medium heat.
- To the warmed skillet, cook 3 slices of bread until golden brown on each side (about 2-3 minutes each side).
- Once all slices of bread have been cooked, serve with melted butter, warmed pure maple syrup, and a little powdered sugar too if you'd like!